Knives are the most important tools in your kitchen. Without them, all you can do is eat oat-meal, bananas, and take-out food. Choosing the right knives is crucial. What knives do you abso-lutely need? And what other knives do you want after you have the basics covered?
At the bare minimum, you need to have two knives: a chef’s knife for cutting, chopping, and slicing, and a paring knife for the smaller tasks. The differences between these two knives are refected in their size and the size of the food you’re cut-ting. A chef’s knife is so large that you wouldn’t be able to get the fne movements needed to take the top off a straw-berry without risking some damage to your fngers. And if you were to try to carve a turkey with a paring knife, you and your guests might have to wait a long time before dinner is served.
Together, these two knives meet the minimum requirements for you to be a confdent cook.
But to help make cooking easier and more effcient, I think every cook needs “four and a half” knives. Along with the chef’s knife and paring knife, these include a 6-inch utility knife, an offset handle serrated deli knife, and a bench scraper (which is what I refer to as half a knife). Any knives beyond these are task specifc and will help you as your skills and collection of recipes grow.
The chef’s knife will be your go-to knife for the vast major-ity of your cutting, chopping, slicing, and dicing. With it you can carve meat and poultry, chop onions, slice tomatoes, and mince cilantro and parsley. Plus a whole lot more.
This might seem contradictory, as it seems like you will need more effort to control a longer knife. But, if you’re slicing an onion, or almost any food, your arm and wrist will have to lift higher with a shorter blade. That’s because chef’s knives have an area that’s used most effectively for slicing and chop-ping. It’s like the “sweet spot” on a tennis racquet, golf club, or a baseball or cricket bat. On the chef’s knife, this is toward the back half of the blade. This is where the weight of the knife, combined with your effort, gives you the most effective cutting area. A shorter knife has a smaller sweet spot, and it must be lifted higher for that area to cut the food. As a result, the area that actually cuts the food is smaller. This puts more strain on your wrist, arm, and shoulder. For the same cutting results, with an 8-inch chef’s knife, you have to work harder. And for a longer period of time too.
Below is a list of the 10+ best knife for kitchen 2017 2018 , given based on the number of buyers and the best rating. Includes knives for cutting fruits, cut meat knives...